Preheat the oven to 400 Fahrenheit, the thinly slice the peeled potatoes and soak them in water to prevent browning. Meanwhile, finely chop the onions too.

Let's start making the Bechamel sauce and for that take a medium skillet and melt some butter, then add flour and combine.

Now, slowly add milk and whisk it continuously to avoid lumps.

Then, add some cream, grated cheddar, salt, black pepper and fresh oregano. Combine everything well and let the sauce simmer and thicken.

To check the consistency, dip your spoon and take it out, if the sauce coats the spoon well, then remove from heat and empty in a bowl.

Next, take a medium deep baking tray and grease it with butter.

Now, layer a half or third of sliced potatoes at the bottom, then drizzle some sauce over it, top with onions and grated cheese. Repeat two or more layers depending on the size of pan.

Now cover and bake for 30 minutes. Then, check the potatoes and further bake for 35-40 minutes or until potatoes are tender & its turned golden brown on top.

Once done, cool it for 15-50 minutes and garnish with fresh thyme before you serve.